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Creamy spring salmon dish with fresh herbs and creamy sauce

Creamy Spring Salmon

An elegant yet easy dish featuring salmon in a creamy, herb-infused sauce, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 pieces skinless salmon fillets (6- to 8-ounce) Choose high-quality, wild-caught salmon if possible.
  • 2 teaspoons kosher salt Plus more to taste.
  • 1 teaspoon freshly ground black pepper Plus more to taste.
  • 2 tablespoons extra-virgin olive oil
For the Sauce
  • 2 cloves garlic (minced)
  • 1/2 cup thinly sliced shallots
  • 1 tablespoon Dijon mustard
  • 1/2 cup dry white wine (like Sauvignon Blanc) Can substitute with vegetable broth for a non-alcoholic version.
  • 1 cup unsweetened full-fat coconut milk Can substitute with heavy cream if not dairy-free.
  • 1/2 piece lemon (zest)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons finely chopped fresh chives Plus more for garnish.
  • 2 tablespoons finely chopped fresh dill Plus more for garnish.
  • 2 tablespoons finely chopped fresh tarragon Plus more for garnish.
  • 1/4 teaspoon kosher salt Plus more to taste.
  • 1/4 teaspoon freshly ground black pepper

Method
 

Preparation
  1. Season the salmon by lightly seasoning both sides of each fillet with kosher salt and black pepper.
Cooking
  1. Heat the extra-virgin olive oil in a skillet over medium-high heat. Once hot, add the salmon fillets.
  2. Cook for about 4-6 minutes on each side, or until flaky and fully cooked. Remove from skillet and keep warm.
  3. In the same skillet, add minced garlic and sliced shallots. Sauté for about 2-3 minutes until softened and aromatic.
Making the Sauce
  1. Stir in the Dijon mustard with the shallots, then pour in the white wine and simmer for about 2-3 minutes.
  2. Reduce heat, add coconut milk, lemon zest, lemon juice, chives, dill, tarragon, and adjust salt and pepper. Simmer for another 3-5 minutes until sauce thickens slightly.
Serving
  1. Return the salmon to the skillet, spoon sauce over, and serve hot over rice or with asparagus. Garnish with fresh herbs.

Notes

This dish pairs wonderfully with sides like jasmine rice, salads, roasted asparagus, or sautéed green beans. Store leftovers in an airtight container in the refrigerator for up to two days.